Fresh Blackberry Ice Cream

Ingredients

2 cups whole milk

1 1/4 cups turbinado sugar

1/4 teaspoon kosher salt

1 cup half-and-half

2 teaspoons vanilla bean paste

2 cups heavy cream

2 1/2 cups fresh blackberries, washed and pureed

Instructions

Heat milk in a medium saucepan over medium heat until bubbles form around the edge. Remove from heat. Stir in salt and sugar until dissolved. Then stir in half-and-half, vanilla bean paste, heavy cream and pureed blackberries. Stir well.

Cover and refrigerate until thoroughly chilled, at least 1 hour—but overnight works too.

Churn in ice cream maker according to manufacturer’s directions. Serve “soft” or freeze until serving time. Makes approximately 2 quarts.